López Victoria, Fernández-Espinar M Teresa, Barrio Eladio, Ramón Daniel, Querol Amparo
Departamento de Biotecnologi;a, Instituto de Agroqui;mica y Tecnología de Alimentos (CSIC), PO Box 73, 46100, València, Burjassot, Spain.
Int J Food Microbiol. 2003 Feb 25;81(1):63-71. doi: 10.1016/s0168-1605(02)00194-0.
A new PCR-based method has been developed to monitor inoculated wine fermentations. The method is based on the variation in the number and position of introns in the mitochondrial gene COX1. Oligonucleotide primers homologous to the regions flanking the Saccharomyces cerevisiae COX1 introns have been designed and tested for S. cerevisiae wine yeast strain differentiation. Four primers were selected for their subsequent use in a multiplex PCR reaction and have proved to be very effective in uncovering polymorphism in natural and commercial yeast strains. An important point is that the speed and simplicity of the technique, which does not require the isolation of DNA, allows early detection of the starter yeast strain throughout the fermentation process. The main advantage for the wineries is that the must sample can be used directly for the PCR reaction obtaining very fast results (in approximately 8 h). This allows the wine industries to intervene quickly if necessary.
一种基于聚合酶链式反应（PCR）的新方法已被开发出来用于监测接种葡萄酒发酵过程。该方法基于线粒体基因COX1中内含子数量和位置的变化。已设计出与酿酒酵母COX1内含子侧翼区域同源的寡核苷酸引物，并对其用于区分酿酒酵母葡萄酒酵母菌株进行了测试。选择了四种引物用于后续的多重PCR反应，并且已证明它们在揭示天然和商业酵母菌株的多态性方面非常有效。一个重要的点是该技术的速度和简便性，它不需要分离DNA，能够在整个发酵过程中早期检测出发酵起始酵母菌株。对酿酒厂来说主要的优势在于葡萄汁样品可直接用于PCR反应，能非常快速地得到结果（大约8小时）。这使得葡萄酒行业在必要时能够迅速采取干预措施。
